This dressing by Chef Bethenny Frankel and posted by Pepperidge Farm can be made with dried oregano too(1/2 teas.). Be generous with the dressing when tossing with a salad. I leave it chunky, but it can be put in a blender and pureed too!
1Place the cream cheese, sour cream, blue cheese, garlic powder, pepper, parsley and dill into a medium bowl. Beat with an electric mixer on medium speed until the mixture is blended.
Sprinkle with additional minced parsley , if desired. Serve with the pretzel thins for dipping.